High Altitude Sourdough Dinner Rolls -

High Altitude Sourdough Dinner Rolls

Wild Flour Recipes | Baking at 8,000 ft

www.wildflourrecipes.com

Soft, fluffy High Altitude Sourdough Dinner Rolls with a buttery golden crust. Easy, reliable, and fully tested at 8,000 ft for perfect rise and flavor.

Prep Time1

Cook Time20

Total Time16 20

Course: Breads

Cuisine: American

Keyword: dinner rolls, high altitude, sourdough

Yield: rolls

Calories: 200kcal

Author: Rebekah S.

Equipment

Stand Mixer
Measuring Tools
Plastic wrap
Baking Dish 2 9x13 pans or 1 jelly roll pan

Ingredients

200 grams Active Sourdough Starter 1 cup
600 grams Warm Water 2 ⅔ cup
85 grams Honey ¼ cup
1100-1200 grams Bread Flour 7-8 cups
40 grams Olive Oil 3 tbsp
24 grams Kosher Salt 4 tsp

Instructions

MIX STARTER, WATER, HONEY, & OLIVE OIL – combine in a large mixing bowl until fully incorporated
ADD FLOUR & SALT – add the flour and salt to the starter and water. Mix just until the flour is incorporated and starting to pull away from the sides of the bowl. If the dough is very wet add additional flour, start with small amounts and do not add more than 150 grams (1 cup).
REST – cover the bread dough with a wet tea towel or with plastic wrap for 60 minutes.
GRAB & STRETCH – initially the dough is going to be very sticky. Grab and stretch the dough by grabbing the bottom of the dough at 3, 6, 9, and 12 o'clock around the bowl and stretching it up and to the middle. Do this twice around the bowl for a total of 8 stretches.
REST OVERNIGHT – cover the dough with a wet tea towel or plastic wrap and let rest at ROOM TEMPERATURE overnight (10-12 hours).
NOTE: to prevent over proofing, place the dough in the refrigerator if resting for longer than 12 hours.
DIVIDE & SHAPE – divide the dough into 24 even portions. Shape each portion by flattening the dough and then grab the edges pulling towards the center to create a ball. Pinch the bottom “seams” together. Create a hole by touching your thumb and index finger. Push the dough ball into the hole from the bottom, creating tension across the top for a smooth dough ball.
PLACE ON PAN – OPTION 1: place 12 balls in a 9×13 pan and the other 12 in another 9×13 pan leaving space in between dough balls. OPTION 2: place all 24 balls in a jelly roll pan with only 1/2 inch of space in between the dough balls for pull apart rolls.
FINAL REST – cover with plastic wrap or a tea towel and let rest at room temperature for 2-3 hours until the dough balls are doubled in size.
PREHEAT & BAKE – preheat oven to 425°. Bake for 20 minutes, rotating the pan halfway through the baking time.
COOL & ENJOY – brush with butter and try to let them cool for 20-30 minutes before eating.

Nutrition